Crisp Malting - Brown Malt
Most Used In:
| Style | Recipes | Avg. Usage | Usage Range |
|---|---|---|---|
| American Porter | 48 | 9% | 2% - 22% |
| Brown Porter | 44 | 11% | 2% - 34% |
| English Porter | 39 | 10% | 4% - 19% |
| Dark Mild | 36 | 6% | 2% - 15% |
| American Brown Ale | 32 | 8% | 3% - 40% |
| British Brown Ale | 32 | 8% | 2% - 40% |
| Imperial Stout | 27 | 5% | 2% - 11% |
| Russian Imperial Stout | 23 | 7% | 2% - 19% |
| American Stout | 20 | 5% | 2% - 13% |
| Sweet Stout | 19 | 5% | 2% - 9% |
| Robust Porter | 15 | 8% | 3% - 14% |
| Dry Stout | 13 | 21% | 2% - 100% |
| Northern English Brown | 11 | 7% | 4% - 16% |
| Mild | 11 | 11% | 2% - 50% |
| Oatmeal Stout | 11 | 6% | 2% - 15% |
| Strong Bitter | 8 | 3% | 2% - 5% |
| Foreign Extra Stout | 7 | 10% | 6% - 17% |
| Best Bitter | 7 | 5% | 3% - 10% |
| Old Ale | 6 | 4% | 1% - 8% |
| Irish Red Ale | 6 | 4% | 1% - 11% |
| Foreign Extra Stout | 6 | 9% | 4% - 14% |
| British Strong Ale | 5 | 6% | 3% - 10% |
| Scottish Export | 5 | 5% | 2% - 8% |
| Pre-Prohibition Porter | 5 | 10% | 7% - 15% |
